I usually make my own marinades, rubs, sauces, etc., but I read somewhere, maybe on here that Goya makes a good bottled mojo. It was $1.99 for a liter of it, so....

Anyway, I'm not sure what took me so long to fire up a pork tenderloin. I did one last summer and it came out great. The mojo marinated one also came out fantastic. Took it to 156 and it got to 160 while resting.

If not, plop a can of chipotle in adobo in a blender
and give it a whiz. Start with a tablespoon or two
added to the mojo to begin with and taste.
You can afford to be a bit aggressive in the uncooked
state 'cause it will mellow out some when cooked.

Try adding a Tbsp of the pureed chipotle to your
standard Italian dressing marinade for chicken.
It works wonders.

I'll even add a spoonful to my bowl of salsa
when the family wants theirs a bit milder.

The puree is also a great addition to your fav chili recipe
or mix about 6 parts ketchup to 4 parts puree to taste.
(You may need to add a touch of salt and/or sugar
to balance it out though.)

What? Bob? YOU haven't made a pork tenderloin? I thought you've grilled or smoked everything that once lived by now?!?! (well, not 'everything' that once lived)

I thought the Goya worked out great, and you said it YB, I was short on time. I did see the Chipotle version but wasn't sure of the heat. I just recently started pureeing chipotles and adding them to make spicy peanut bbq sauce (cough, b. flay cookbook, cough)....So I've got those on hand as well. I guess after they're pureed they'll keep in the fridge for a month.

Thanks for the heads up on adding a TB to salsa! I hadn't thought of that.

but yeah, GOYA MOJO CRIOLLO marinade is a great and inexpensive marinade. I use it for chicken breasts, to make chicken fajitas, but my favorite is to marinade pork shoulder in it and slow cook the cook for shredded pork tacos. Oh man.....